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StrawberryPancake

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This recipe is exactly what I've been looking for. I made a few minor changes, I omitted the onion because I don't like onion and I replaced the bacon bits with thick cut bacon I pan fried myself and instead of bullion I used Knorr homestyle concentrated stock and I peeled the potatoes. My changes were based on personal preference and what I already had on hand. With that aside, I'm thrilled I tried this recipe and thank you for sharing it! The smell as it cooked in the crock pot was amazing, I wanted to eat it hours before it was even ready because of the smell alone. The half and half at the end really pulled it together nicely. I like that I know what's in it vs a canned soup on the store shelf. This did make wonderful leftovers, it thickened upon sitting in the fridge so I added milk to it and voila! I had a nice leftover piping hot bowl of potato soup! I shared this recipe with friends and within days they tried it and said they too loved it!!! This recipe is a keeper! Like everyone else said this doesn't photograph well and tastes better than it looks. :)

This recipe is great and can be altered to suit your dietary needs!
I made these waffles this morning in my 7 inch Oster Belgian Waffle Maker. I wanted something relatively healthy. They were a hit with the family and my 9 year old daughter loved them and ate hers without any toppings!
I did do a few things differently but nothing that really made a huge impact in the outcome of the actual waffle. I accidently measured and added 1 teaspoon of baking powder instead of a tablespoon, upon that error I tossed in an extra teaspoon and they turned out fine, nice and fluffy! I cut the butter back to 2T because who needs all that fat?! I added a tablespoon of vanilla extract, 1 tablespoon of cinnamon and used old fashioned oats because it's what we had.
Overall these were perfect and would be wonderful with fresh fruit. We only had syrup at the time and that worked fine and kept things simple. It made 5 round waffles in the 7 inch waffle maker. The best way to describe them when they are done, they remind me a bit of french toast crossed with a waffle. The texture was great!!
This will find it's way into our weekend breakfast rotation and leftovers can be used for weekday morning breakfasts, just pop them in a toaster!

I LOVE this recipe, I have been making stir frys using this recipe for a year now. My daughter requests this for dinner all the time! The only changes I've made are for personal preference (no onions or peppers) but I will add onion powder and per other peoples suggestions I always add about 1 tablespoon of brown sugar it really makes it awesome! I toss in a bag of frozen sugar snap peas or some other stir fry medley.
We've recently gone vegetarian so I make this and omit meat/poultry (yes I had also made this using chicken, just as yummy but dark in color due to the soy sauce) and it's super delicious! The sauce over rice alone is worth making!!! The next time I get the urge to make this I'm going to freeze some of the sauce in ice cube trays to make cooking this dish quicker in a pinch! :)
We've tried using low sodium soy sauce but it tasted off.

I tweaked this recipe to work with what I had on hand, I used dry stuffing mix instead of bread crumbs, omited onion and bacon. This turned out AMAZING.
I did add some more flavor, used fresh minced garlic in the skillet with olive oil and seered the meat, THAT alone made it land in my recipe box as something I'll be doing more often. I secured the pork with toothpicks which wasn't as neat as kitchen string but it did work.

I'm not a fan of cream cheese so I had to run a taste test before our Thanksgiving feast. It was a HIT!! I followed the recipe but used a fine shredded Wisconsin white cheddar as it's what I had on hand. I also went easier on the pecans and chopped them finely for the coating. This made 2 decent sized cheeseballs. I've been asked to make them again for a party that's coming up! I used small round bowls and placed saran wrap in them and filled with the cheese and closed the end to shape properly and get out any air bubbles. I refridgerated for a day, before serving I rolled the cheeseball in the pecans. Both were polished off quickly! Unless you have a food processor you're going to have to get your hands in there to mix well!! Remember to use ranch mix and not dips, there is a 100mg sodium difference!

I make this often for my daughter and I for lunches and even dinner. Another variation is to grill the classic PJ&J minus the banana. This can also be done the oven, I put ours in the toaster oven and skip cooking sprays. I LOVE IT! Ooey, Gooey, Yumminess! :)